Butterfinger® Cookies Recipe

Yield: 48 Servings/4 dozen

Butterfinger Cookies

Photo by Taste of Home©

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2/3 cup packed brown sugar
  • 2 egg whites
  • 1-1/4 cups chunky peanut butter
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 Butterfinger candy bars (2.1 ounces each), chopped

 

Directions:

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
  2. Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

 

Nutritional Facts
1 each: 96 calories, 5g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 2g protein.

 
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67

 

Candy Bar Cheesecake Brownies Recipe

Yield: 24 Servings/2 Dozen

Candy Bar Cheesecake Brownies

Photo by Taste of Home©

Ingredients:

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup chopped assorted miniature candy bars (about 18)

 

TOPPING:

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chopped assorted miniature candy bars (about 10)

 

Directions:

  1. Preheat oven to 350°. Grease a 13×9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars.
  2. Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars.
  3. Bake 30-35 minutes or until filling in center is almost set. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

 

Nutritional Facts
1 brownie: 282 calories, 14g fat (8g saturated fat), 71mg cholesterol, 233mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.
Originally published as Candy Bar Cheesecake Brownies in Halloween Bookazine 2015 2015, p92